SERVSAFE FOOD HANDLER PRACTICE TEST. EXAM

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SERVSAFE FOOD HANDLER PRACTICE TEST. EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food service workers should change single use gloves:

Answer:

-When they get torn or are dirty -When they start a new task

• after taking a break
• before handling ready to eat foods or after handling raw poultry, seafood or meats

Question 2: Food can be contaminated:

Answer:

• Accidently
• During processing or manufacturing
• from poor personal hygiene of food handlers

Question 3: what is the proper technique to wash hands

Answer:

wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms.

Question 4: The correct concentration for a chlorine sanitizing solution is

Answer:

50-99 ppm

Question 5: Food contact surfaces can be sanitized by which methods

Answer:

• Immersing in water at least 171 degrees F for 30 seconds

- Using an approved chemical solution of: Chlorine, iodine or quats.

Question 6: Food that has been held in temperature danger zone has been subjected to....

Answer:

Time-temperature Abuse Question 7: When a food service worker avoids personal behaviors that can contaminate food, they are

Answer:

practicing proper personal hygiene

Question 8: cross-contamination is

Answer:

The spread of bacteria or pathogens from one tool, food item or surface to another Question 9: when using a three sink to wash dishes the correct water temperature for the first

sink is at least:

Answer:

110 degrees F Question 10: Cleaning supplies, chemicals and tools should be stored:

Answer:

Away from food prep and food storage areas.

Question 11: Why is food safety important?

Answer:

• to prevent and stop foodborne illness and contaminants from getting food and creating outbreaks
• no loss of sales or business
• to maintain a good reputation for the business

Question 12: The final sanitizing rinse in high temperature dish machine, must be at least:

Answer:

180 degrees F.

Question 13: Food service can workers wear fake nails and nail polish

Answer:

If they follow proper hand washing guidelines

Question 14: Food services workers can work with wounds on their hands when...

Answer:

they are covered by an impermeable bandage and a single use glove.Question 15: Service staff can prevent customers from receiving foods that contain allergens

by:

Answer:

-be able to identify menu items that contain allergens -suggest alternatives that do not contain allergens -informing kitchen and serving staff that a customer has an allergy

• serve the food separately to avoid any cross-contact with allergens

Question 16: After touching the hair, scratching the skin or rubbing the face a food service worker must

Answer:

Wash hands

Question 17: what is five most common risk factors to keep food safe

Answer:

Purchasing ingredients from unsafe sources, holding foods at the wrong temperature,poor hygiene practices, using contaminated tolls & equipment, improper cooking of foods

Question 18: Food contaminants include.....

Answer:

-biological -physical -chemical

Question 19: An example of proper sanitization is

Answer:

Washing, rinsing and sanitizing all food contact surfaces between use and as needed.Question 20: Time and temperature abuse happens when:

Answer:

Foods are not held at the proper temperature or cooled properly Question 21: Cleaned and sanitized small wares and equipment must be stored:

Answer:

On clean and sanitized shelves, racks, cupboards or drawers.Question 22: Allergic symptoms are:

Answer:

Very serious and they can quickly escalate to anaphylaxis shock and lead to death

Question 23: The best way to prep food is to

Answer:

-prep all raw meats,poultry, fish, fruits, vegetables and ready to eat foods at different times using the same table that has been washed, rinsed and sanitized.

• Prep raw meats,poultry, fish, fruits, vegetables and ready to eat foods at the same time using different

tables, tools and equipment Question 24: Cleaning and sanitizing of food contract surfaces needs to happen....

Answer:

• Every 4 hours, when in constant use
• before prepping a different food
• when work is stopped and foods may have been contaminated

Question 25: Laser or infrared thermometers are not a good choice for checking the

temperatures of foods being held because:

Answer:

They measure the surface temperature of foods